Dispensary's wholegrain ginger crunch

Photo: Peter McIntosh
Photo: Peter McIntosh
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Ingredients
250g butter
1 cup soft brown sugar
½ cup golden syrup
2 cups wholegrain oats
1 cup wholemeal flour
1 cup shredded coconut
3 Tbsp ground ginger
1½ tsp baking powder

Icing
100g butter
½ cup golden syrup
2½ cups icing sugar
handful of toasted, chopped nuts (we use peanuts, almonds and pistachios)

Method
Melt butter, soft brown sugar and golden syrup in a saucepan over a medium heat until sugar has dissolved and mixture is smooth.

In a separate bowl combine dry ingredients.

Pour wet mixture over dry and mix well.

Pour into a well greased 20cm x 30cm tray and press evenly.

Bake at 180degC for 15 to 20 minutes until golden.

Icing
Combine butter, golden syrup and icing sugar in a saucepan over a low heat and stir until smooth.

Pour over cooled base and sprinkle with chopped nuts.

Recipe requested by Carol Burton, of Dunedin.

Recipe provided by Dispensary Cafe.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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